MY KITCHEN WINGS & FISH Inspection – May 7, 2024

High Priority 2

#13High Priority41-24-4

High Priority – Pesticide-emitting strip present in food prep area. 2 Fly strips on cooks line **Corrected On-Site**

Corrected On-Site

#14High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Wings on line 48°; less than 30 minutes, operator moved to refrigeration for immediate temperature recovery **Corrective Action Taken**

Corrective Action Taken

Intermediate 1

#15Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink in kitchen **Corrected On-Site**

Corrected On-Site

Basic 12

#1Basic36-34-5

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen and prep area

#2Basic36-03-4

Basic – Cove molding at floor/wall juncture broken/missing in hallway by restroom

#3Basic36-17-5

Basic – Floor tiles missing and/or in disrepair. Hallway has broken tiles

#4Basic36-24-5

Basic – Hole in or other damage to wall. Outlet cover missing to outlet in kitchen by upright freezer

#5Basic14-69-4

Basic – Ice buildup in upright reach-in freezer back prep area

#6Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on top of refrigerator in kitchen has dust buildup

#7Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Upright Reach in freezer back prep area , bottom shelf soiled

#8Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. Tilapia defrosting at room temperature **Corrected On-Site**

Corrected On-Site

#9Basic33-31-5

Basic – Unnecessary items/unused equipment on the premises by back door

#10Basic36-02-5

Basic – Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Lu sealed floors in cooking and prep area

#11Basic42-01-4

Basic – Wet mop not stored in a manner to allow the mop to dry.

#12Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**

Corrected On-Site

Florida Food Watch